Dark chocolate truffles with candied ginger centres
0
- Prep Time20 min
- Total Time20 min
- Makes24 truffles
Ingredients
1/2 cup slivered almonds, or 3/4 cup whole almonds (optional)
1/4 125-g container candied ginger, about 1/4 cup
250 g or 8 squares bittersweet or semi-sweet chocolate
1/4 cup unsalted butter
1/4 cup sifted icing sugar
1/4 tsp vanilla
1/4 cup rum, or 3 tbsp orange or almond liqueur
dusting of icing sugar, optional
Instructions
If using almonds, preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheet and place 6 inches (15 cm) from broiler. Watching very carefully and shaking pan often to avoid burning, toast until lightly golden, from 2 to 3 minutes. Cool while continuing with recipe.
Cut ginger into 1/2-inch (1-cm) pieces. Break chocolate into small pieces and place with butter in a small saucepan set over medium-low heat. Stir until melted and smooth, about 5 minutes. Using a rubber spatula, scrape into a mixing bowl. Stir in sifted icing sugar, vanilla and rum. Refrigerate, uncovered, until firm enough to shape, about 2 hours.
Spoon out a rounded teaspoon (6 mL) of chocolate mixture. Cover 1 piece ginger with mixture, rolling in your hands to form a 1-inch (2.5-cm) ball, then roll in almonds or icing sugar, if using. Repeat to make 24 truffles. They will keep well, tightly covered, in the refrigerator for at least 1 month. Texture will be altered if frozen.
Nutrition (per serving)
Calories 91, Protein 1.3g, Carbohydrates 7g, Fat 7g, Fibre 0.7g, Sodium 2mg.
Sinfully rich chocolate around moist ginger adds up to total decadence--serve these with coffee or wrap them up for a holiday gift.
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